In a medium bowl, whisk together the flour, cornmeal, baking powder and salt together.

In a large mixing bowl, add the sugar and lemon zest - using your fingers, rub the zest into the sugar until completely combined. Add the butter and beat until smooth, about 3 minutes on medium. Mix in the eggs and beat until well combined. Mix in the almond extract. Add the dry ingredients and mix just until combined - the dough will be quite soft and very sticky. Stir in the almonds.

Scoop half of the dough onto one side of a baking sheet lined with parchment paper. Using a spatula or lightly wet fingers, work the dough into a log about 12" long and 1 1/2" wide. Repeat with the remaining dough on the other side of the baking sheet.

Bake until the logs are a light golden and firm, but springy in the center - about 15-20 minutes. Remove and place the baking sheet on a wire rack to cool for 30 minutes.

Place the baked logs onto a large cutting board and cut the logs into 1/2" to 3/4" slices. Place the slices back on the baking sheet, standing up, and place back into the oven. Continue baking until the biscotti are golden and firm, about 15 more minutes. Remove and place the biscotti on a wire rack to cool completely.